Catch a Piece of Maine Lobster Risotto
This recipe can be easily doubled or tripled for a holiday feast!
Ingredients:
1 lb. lobster meat (click here to check out our special on lobster meat!)
1˝ cups Arborio rice
5 cups lobster stock (made from lobster shells)
1 tablespoon of extra virgin olive oil
˝ small white or yellow onion
2 garlic cloves
˝ cup grated Parmesan cheese
Dash of cayenne pepper
salt and pepper to taste
Four tablespoons of chopped fresh herbs, such as flat leaf parsley, chives or tarragon.
Cooking the Lobsters
Place two inches of water in a large pot and bring to a boil. Place the lobsters into the water and cover. Cook for 15-17 minutes.
Once the lobsters are cooked remove them from the water and cool. Reserve the cooking liquid.
Remove the meat from the shells. Store in the refrigerator in an airtight container until ready to serve.
Lobster Stock
Place the shells back into the reserved cooking liquid and pour enough water to cover (about five cups of water).
Bring the water and shells to a boil and bring heat to low. Simmer shells for about one hour, or until the water turns a golden color.
Remove shells and pour stock through a fine sieve.
Stock will be somewhat cloudy.
Risotto
In a medium sauce pan heat lobster stock over medium-low heat.
Heat a large sauce to medium heat. Add olive oil.
Dice onion and grate garlic (garlic can also be finely minced). Add to sauce pan and sauté until translucent and fragrant (about two minutes).
Add Arborio rice and sauté for two minutes.
Add a dash of salt and pepper, seasonings can be adjusted later.
Add one to two ladles of the stock to the risotto. Stir until stock is completely absorbed. Continue to add stock one to two ladles-full at a time, stirring constantly, until rice is cooked through.
Add a bit more salt and pepper to taste and dash of cayenne.
Stir in parmesan cheese and lobster (cut in to bite-sized pieces).
Top each serving with a tablespoon of the chopped fresh herbs.
Yields four servings.
This recipe can be easily doubled or tripled for a holiday feast!
Ingredients:
1 lb. lobster meat (click here to check out our special on lobster meat!)
1˝ cups Arborio rice
5 cups lobster stock (made from lobster shells)
1 tablespoon of extra virgin olive oil
˝ small white or yellow onion
2 garlic cloves
˝ cup grated Parmesan cheese
Dash of cayenne pepper
salt and pepper to taste
Four tablespoons of chopped fresh herbs, such as flat leaf parsley, chives or tarragon.
Cooking the Lobsters
Place two inches of water in a large pot and bring to a boil. Place the lobsters into the water and cover. Cook for 15-17 minutes.
Once the lobsters are cooked remove them from the water and cool. Reserve the cooking liquid.
Remove the meat from the shells. Store in the refrigerator in an airtight container until ready to serve.
Lobster Stock
Place the shells back into the reserved cooking liquid and pour enough water to cover (about five cups of water).
Bring the water and shells to a boil and bring heat to low. Simmer shells for about one hour, or until the water turns a golden color.
Remove shells and pour stock through a fine sieve.
Stock will be somewhat cloudy.
Risotto
In a medium sauce pan heat lobster stock over medium-low heat.
Heat a large sauce to medium heat. Add olive oil.
Dice onion and grate garlic (garlic can also be finely minced). Add to sauce pan and sauté until translucent and fragrant (about two minutes).
Add Arborio rice and sauté for two minutes.
Add a dash of salt and pepper, seasonings can be adjusted later.
Add one to two ladles of the stock to the risotto. Stir until stock is completely absorbed. Continue to add stock one to two ladles-full at a time, stirring constantly, until rice is cooked through.
Add a bit more salt and pepper to taste and dash of cayenne.
Stir in parmesan cheese and lobster (cut in to bite-sized pieces).
Top each serving with a tablespoon of the chopped fresh herbs.
Yields four servings.
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